How to make
For the layers, beat the eggs with the butter and sugar until you get a smooth and fluffy cream. Add the oil, soft butter, and the dissolved in milk coffee, while whipping. Sift the flour, mix it with the baking soda, baking powder, cocoa, salt, vanilla and gradually add the dry mixture to the liquid ingredients.
Stir with a spoon or spatula until everything is homogenized. From this mixture, bake 3 identical layers in a large rectangular tray, covered with baking paper and lightly greased.
Bake the layers in a 360°F (180 °C) heated oven until ready. Cool on a cooking grid and then remove the baking paper. For the cream, boil the pudding according to package directions, using the provided milk and sugar. Separately, beat the butter with the powdered sugar and vanilla into a fluffy white cream.
While continuously whipping, the add cream cheese to get a smooth and tight cream. Set aside 1/3 of this cream for decoration. To the rest, add the pudding which has cooled down very well spoon by spoon, while beating with a mixer.
Stick the layers together with the cream and coat the entire cake with it. With the cream that you set aside, use an icing piping syringe to make tiny florets on the top.
Sprinkle with sifted cocoa and put the cake to cool for a few hours.
